An irony, I just happen to be working on a new dish for a restaurant I am running this summer. Roast stuffed saddle of lamb, which I’m wrapping with caul fat, which is the outer coating of a pigs stomach. I’m pairing it with what I am calling an offal (this is a kind word for organ meats) frito misto (Italian for mixed fry). I’ll be using braised tongue, poached sweetbread, and liver that will be breaded and fried and tossed with some lemon zest and sage. The starch will be ricotta gnocchi with wilted arugula. I love offal meats, I’m hoping the patrons will enjoy them as well. Cooked properly and served properly they are delicious. Over cooked, or cooked otherwise improperly makes them taste terrible.

I was planning on waiting to tell everyone through a press release after this weekend, but I will be the chef for the Patron’s Club at the Hall of Springs which is open for the ballet and symphony season at SPAC. Details will follow soon.